I edmontese - Piedmontese Association of the United States

PEPPER STEAK SALAD WITH MANGO,
AVOCADO AND JALAPEÑO VINAIGRETTE
Total preparation and cooking time: 40 to 45 minutes
2 boneless beef top loin (strip) steaks,
cut 3/4 inch thick (about 8 ounces each)
2 to 3 jalapeño peppers
1 to 2 teaspoons ground black pepper
8 cups mixed salad greens
1 mango, cut into 1/4-inch slices
1/2 small avocado, cut lengthwise into 8 slices
Salt
1 shallot, very thinly sliced and separated into rings
2 tablespoons shaved firm Cotija or Parmesan cheese
Jalapeno Vinaigrette
2 tablespoons fresh lime juice
1 tablespoon coarsely chopped fresh cilantro
1 tablespoon water
1/4 teaspoon salt
3 tablespoons extra-virgin olive oil
1. Place jalapeño peppers on grid over medium, ash-covered coals.
Grill, uncovered, 11 to 13 minutes or until evenly blistered and
blackened. Place in food-safe plastic bag; close bag. Let stand 10 to
15 minutes until skins are loosened.
2. Press black pepper evenly onto beef steaks. Place steaks on grid
over medium, ashcovered coals. Grill, uncovered, 10 to 12 minutes
for medium rare to medium doneness, turning occasionally. Remove
from grill; let stand while preparing vinaigrette.
3. Meanwhile prepare Jalapeno Vinaigrette. Remove and discard
skins, seeds and membranes from jalapeño peppers. Place peppers,
lime juice, cilantro, water and salt in food processor container. Cover;
pulse on and off until combined. With motor running, slowly add oil
through opening in cover, processing until well blended.
4. Arrange salad greens on serving platter. Fan the mango and
avocado slices over greens. Carve steaks into slices; season with
salt, as desired. Arrange over salad. Top with shallot; drizzle with
vinaigrette. Sprinkle with cheese.
Makes 4 servings.
2 PIEDMONTESE ©Cattlemen’s | PROFILE Beef Board, American National CattleWomen, Inc. and National Cattlemen’s Beef Association • www.beef.org FALL 2008